Emei Mountain Fermented Tofu

Emei Mountain Fermented Tofu

　　Emei Mountain Fermented Tofu is one of the famous local specialties of Sichuan Province, with a history of over 520 years. It is a representative of white fermented tofu. Over a hundred years ago, Emei Mountain Fermented Tofu was already well known. With a long history and great reputation, it is one of the traditional specialties. The production process is delicate and rigorous—from grinding the soybean milk, filtering, shaping, pressing dry, to fermenting—each step follows an exquisitely meticulous technique. Entirely handmade, the process uses unpolluted water sources to ensure the quality of the final product. The resulting tofu blocks are small, with a fine, smooth, and soft texture. They have an orange-yellow transparent surface, a rich aroma, moderate saltiness, a uniquely delicious taste, and are highly nutritious. It can stimulate appetite and aid digestion, making it a commonly used food item, as well as a special seasoning in cooking. It is ideal as an ingredient for dishes such as suckling pig, pressed pork, dog meat, red braised pork, and steamed chicken, all of which are enhanced with its fragrant presence. When making steamed or red-braised pork, beef, or lamb, adding a suitable amount of fermented tofu juice creates a uniquely flavorful dish, making it a fine accompaniment to meals. Used in cold dishes with tofu, preserved eggs, Chinese toon sprouts, or bamboo shoots, it offers a distinctive taste that lingers, leaving a lasting impression. White fermented tofu enjoys international fame and is popular in Hong Kong, Macau, Southeast Asia, and Japan.